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Printable Version

Roasted Ciogga Beet Salad

Ingredients:
2 lbs. Ciogga Beets (use red if unavailable)
1/2 C. Olive Oil
1/8 C. Aged Sherry Vinegar
1 T. Sugar
3 T. Crushed Toasted Hazelnuts
3/4 Lbs. Fresh Watercress
6 oz. Dry, Aged Goat Cheese
salt and pepper to taste

Preparation:

1. Wash beets with warm water and remove stem (you may save these for braising).
2. Place the beets on a baking pan and brush with olive oil, season with salt and pepper and bake in a 350 degree oven until tender, approximately 45 minutes...the beets should feel like a baked potato.
3. Cool and peel the skin, slice and set aside.
4. In a large bowl, combine sherry, vinegar, sugar, salt and pepper. Whisk in olive oil.
5. Place watercress, crumbled goat cheese, hazelnuts and warm beets in the bowl containing the vinaigrette and lightly toss.
6. Adjust the seasoning if needed.
7. Serve and enjoy.
La Toscana Executive Chef Royal Dahlstrom
12/15/2000

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